|The Best of France|
|by Evie Righter|
Of all the world's cuisines, none endures so well as that of the French. From the boulevards of Paris to the farmhouse kitchens of Provence, these...
Results 1 - 10 of 61 for easy dill pickles
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Scrub cucumbers. Pack ... 2 heads of dill in each jar. ... and water and pour boiling mixture over cucumbers. Seal. Ready to eat in three or four weeks.
Wash pickles, cut 1/8 ... 2 heads of dill, 1 clove ... boiling liquid over pickles. Fill to 1/4 inch of the top. Process in boiling water bath 25 minutes.
Boil together water, salt and vinegar. ... cucumbers and 1 large or several small sprigs of dill in jars. Pour boiling vinegar water into jars and seal.
Boil this mixture ... sterile jars with a head of dill. Then pour vinegar mixture over pickles and salt if you desired. You can put some garlic in jars also.
Wash cucumbers. Make ... generous layers of dill, 1/2-1 sliced ... boiling water bath. Pickles will shrivel during ... plump back to shape in sealed jar.
Fill canning jars ... large head of dill, two red ... of garlic to each jar. Bring vinegar, water, and salt mixture to a boil. Pour over cukes and seal.
Fill a 2 ... Add 2 sprays dill, 2 tablespoons ... jar with fresh water. Screw tightly and let stand in sun until water looks milky. Store in cool place.
Boil. Pack in layers, dill and pickles (cucumbers), a pinch ... seal at once. Get a better seal if jars are hot, also lids set in hot water before sealing.
Pack 1 head dill in bottom of sterilized jar. Pack pickles in jars. Put ... months before use. Gets better with age. Can double, or triple, or whatever.
Wash cucumbers, pack in jars, place dill at bottom and top. Pour on hot mixture and seal.
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